Begin by tossing the peeled and deveined large shrimp in a mixing bowl with olive oil, chili powder, cumin, salt, and pepper. Let them marinate for about 10 minutes.

In a separate bowl, combine the corn kernels, diced avocado, halved cherry tomatoes, and finely chopped red onion. Drizzle with fresh lime juice and mix gently.

Whisk together mayonnaise, minced garlic, water, and lemon juice in a small bowl, adjusting with water for desired consistency.

Preheat your grill to medium-high heat (around 400°F). Grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.

Serve a base of cooked rice or quinoa in each bowl, stack grilled shrimp on top, add avocado corn salsa, and drizzle with creamy sauce.